Alaskan Seafood Lasagna

Alaska, a place that has breathtaking landscapes and sceneries. Not only is The Last Frontier rich in minerals, but it’s a place that is valued on subsistence living. It offers an abundance array of wildlife and a plethora amount of seafood.

During the fall and winter months, it’s best to indulge in the outdoor activities and winter sports. However, it’s also best to stay warm and eating hearty is a great way to do so.

Yield: 12 Servings

Cooking Time: Prep 40 mins, Baking 40 mins

12 Lasagna Noodles, Cooked

1 Cup Mozzarella, Shredded

1 Cup Parmesan, Shredded

Salt and White Pepper, To Taste

Béchamel Sauce:

2 Cups Heavy Cream

2 Cups Clam Juice or Chicken Stock

3 TB Unsalted Butter

3 TB AP Flour

1 Cup Parmesan, Shredded

Heat butter in a pan until melted.

Add flour and whisk to make a white roux.

Slowly whisk in clam juice or chicken stock until smooth. Bring to a boil, reduce to a simmer.

Add heavy cream and reduce until thickens.

Add parmesan, season.

Set aside and cool.

Seafood Mix:

8 oz Halibut Filet, 1″ Diced

5 oz Weathervan Scallops, quartered

5 oz Sweet Pink Shrimp, Peeled, Deveined, cut in half

4 oz Razor Clams, out of the shell

1/4 Cup White Wine

2 Cups Spinach, packed and blanched

1/2 Cup White Onion, 1/4″ Diced

Red Bell Pepper, 1/4″ Diced

2 Garlic Cloves, minced

1 TB Red Pepper Flakes

Olive Oil, As Needed

On high heat, add oil to the pan.

One by one cook halibut, scallops, shrimp, and clams. Remove from the pan and set aside in a mixing bowl.

On medium heat, add more oil to the pan, add garlic, cook for 2 minutes. Add white wine and deglaze.

Add onion, cook until translucent.

Add red bell pepper, cook for 3-4 minutes.

Add spinach, red pepper flakes, remove from the heat and add to the mixing bowl with all the seafood.

Gently mix all of the ingredients together and season.

Assembly:

In a 13″ x 9″ pan start laying the ingredients, starting with the pasta.

Add some béchamel on top of the noodles and smooth out evenly.

Add a layer of the seafood mix.

Repeat process until you get to the last layer of pasta.

Add last layer of béchamel and top with a parmesan/mozzarella mix.

Preheat oven to 300 degrees.

Put lasagna in over for 30-40 minutes or until the cheese is melted and golden brown.